Oh beets, you and I are starting to develop a bit of a love hate relationship, aren’t we? Yesterday at work I went to great efforts to roast you into a perfect, caramelized state. Yet you refused to give up your peelings without a fight. Then today I spent probably close to an hour peeling, cutting and marinating…
Yet all I received in return was this.
I wouldn’t put myself through all of this if you didn’t taste so darn good!
Speaking of which, look what Ales brought me this morning!
|Just the wrapper, sadly all of the chocolate is gone 🙁|
For those of you who aren’t keeping track, I made him chocolate chip cookies and in return, I got these delicious Czech chocolate bars. I have no idea what they are called but they are chocolate and they taste good, so who cares?
|This one I am saving for later. Judging by the wrapper, it is hazelnut flavored. Oh my goodness, it’s like a Nutella chocolate bar!!! Woohoo!!!|
Now to get to the point, dinner. Quinoa patties topped with marinated beets. Vegetarian, healthy and delicious. How can you go wrong? You may have noticed that I haven’t made any recipes with meat for quite a while. Well that’s because I am really not eating it. It’s not that I dislike meat, or even think that eating animals is cruel. Instead it all revolves around sustainability – being a conscious eater, knowing where your food comes from and the impact it has on everything around us. I know, I can see all of you carnivores out there laughing at me. Seriously though, as a society we consume WAY too much meat. And the majority of it is pumped full of hormones and antibiotics. It’s not natural and this mass produced livestock isn’t healthy for animals, humans or the environment. I am not trying to tell anyone what to do, but there are yummy alternatives to meat. Switch things up every once in a while. Go eat some quinoa!
Quinoa Patties with Marinated Beets
-1/2 cup quinoa
-3/4 cup water
-salt and pepper to taste
-1 handful of dried cranberries
-1 to 2 eggs
-1/3 to 1/2 cup of bran
-drizzle of white truffle oil (optional)
-olive oil, as needed
To cook the quinoa combine it with the water, salt, pepper and cranberries (I like to allow them to re-hydrate). Bring everything to a boil, turn it down to a simmer, cover and allow to cook for approximately 20 minutes. Or until all of the liquid is absorbed, just like rice.
Allow the mixture to cool, then add your eggs, bran and truffle oil (if you are using it). Basically you want the mixture to be able to form patties. If it is too dry or too wet it won’t hold together, so you need to find a balance somewhere in between. This is why I didn’t put an exact measurement for the eggs or bran. Start at the lower end of the scale and add more if you need to.
Then form the patties and saute in olive oil over medium/low heat. As the egg cooks it will bind everything together but they are still quite delicate so be careful. You want to cook until a nice, golden crust develops on each side.
-2 to 3 cups of raw beets, cut into thin strips or however you feel like slicing them
-1 tsp. dijon mustard
-3 to 4 tbsp. balsamic vinegar
-salt and pepper, to taste
-honey, to taste (if you are using a really good balsamic, this probably isn’t necessary because it will already be sweet enough)
-about 1/4 cup olive oil
Whisk together everything but the oil. Slowly drizzle it in, allowing the vinaigrette to emulsify (the oil and vinegar combine and the mixture thickens). Add the beets. Allow to marinate for at least 30 minutes, preferably 1 hour. It can keep for quite a few days in the fridge.
Enjoy my meat loving friends!